What is in vitro meat?
"in vitro meat" is the name given by edible meat products that are artificially generated in laboratories, unlike obtaining from cut animals. Although this process uses animal cells to start the growth process, the need for a living animal is removed as soon as sufficient muscle tissue is grown. There are several reasons why there is robust research in the production of in vitro meat, including expected cost savings, environmental problems with increasing livestock and potential health benefits from controlling muscle tissue development. Since 2011, there is no commercial production in vitro meat to be consumed by the public.
The process of creating artificial muscle tissue begins with real muscle cells from the animal. After obtaining, these cells are placed in a growing medium that provides basic nutrients, allowing cell growth. In one technique, the cells are simply fed to create long trunks of muscle tissue, they grow freely in the medium. More complicatedThe technique includes the provision of a protein frame to make cells grow into and around, approximate appearance and shape of the real complete muscle.
The real production process has many complex problems that have to be solved in an economic way. One is that many different types of hormones and other cells must be introduced into the growth medium, so muscle cells will form the right structures. Another is that to be more efficient and environmentally friendly than the traditional industry industry, alternatives should be determined for animal sources for growth medium.
It is potentially one of the biggest problems that it could face worldwide in vitro meat, the common perception of the product itself. Although it would consist of exactly the same cell as meat from a real animal, the idea that it was grown in a laboratory could prevent consumers from accepting meat. Could even be a strOh, rooted in its artificial origin, that the product could be dangerous for dinner health.
Environmental concerns about the harmful effects of cattle and other economic industries have provided support in vitro meat research. In addition, some scientists assumed that in vitro meat could eventually be a healthier choice than traditional cutting meat due to the sterile environment in which it is created. Some opponents of meat production in vitro claim that the environmental costs of the entire production process would actually be more harmful than the current industry industry.